Here we are at the new Sunday appointment with the column “Roberta's Kitchen” . dedicated to regional dishes to be combined with a particular extra virgin olive oil. Our Roberta Rogeri, official oil taster and cooking expert (in the picture), today he presents us with a second course that is easy to prepare and is particularly suitable in this period of December, "personalized" with an extra virgin olive oil which, this time, is represented by a light fruity Grignano monovarietal.
difficulty: easy
Preparation: 15 min
Cooking time: 50 min
Serves: 6 / 8 people
Cost: Bass
INGREDIENTS
• 1 fresh cotechino (about 500 g)
• 200 g “Moretta” cabbage
• 1 roll of shortcrust pastry
• 1 clove of garlic
• Grignano monovarietal extra virgin olive oil – light fruity
• salt and pepper
• 1 egg for brushing
PREPARATION
To prepare the cotechino in crust, first cook the cotechino in plenty of salted water, drain it, let it cool and remove the casing. Clean the cabbage taking care to remove the thicker ends, put it in a pan with a little extra virgin olive oil Grignano monovarietal – light fruity and the minced garlic clove. Roll out the shortcrust pastry, sprinkle with cooked cabbage, place the cotechino in the centre. Wrap it well, finish the edge and brush with the previously beaten egg.
Bake for 25 minutes at 180° in a hot oven. Cut into slices and serve.
